Cacao Nib Pork Chops
Ingredients

1. 4 (4-6 oz) boneless pork chops, trimmed of all fat 2. 1/3 cup raw cacao nibs, chopped 3. butternut squash (about 1-1/2 lbs), peeled and diced 4. 2 Tbs raw honey (optional) 5. 3 tsp coconut oil 6. 1 egg 7. 2 handfuls (cups) spinach 8. 1/4 tsp cinnamon 9. sea salt and freshly ground black pepper, to taste

Instructions

1. Pound both sides of each pork chop to tenderize the meat. 2. Whisk egg in a small bowl. Coat pork chops with egg mixture and season each side with 1 tsp chopped cacao nibs. Season with sea salt and freshly ground black pepper if desired. Set aside. 3. Heat 2 tsp of coconut oil in a large saute pan over medium heat. Once hot, add diced butternut squash, stirring often. 4. After about 5 minutes, place 1 tsp coconut oil in a different pan over medium-high heat. When pan is hot, place coated pork chops in skillet and cook to desired temperature (165 F recommended). 5. Meanwhile, add honey to the butternut squash as it cooks, and sprinkle with cinnamon. Season with sea salt and freshly ground black pepper if desired. 6. When squash is tender, serve over a handful of spinach, and serve pork chops on the side.

Time

40 minutes

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